Pinsa Learn & Taste - Toronto - Nov 5

11:30AM-1:30PM

$0.00

Come join The School of Italian Pizza and Italiana FoodTech as we showcase the Pinsa Pizza Making of world renowned pizza maker Davide D'Eramo as he travels from Italy for this exclusive engagement. Get an overview on this distinct pizza making style how it's made, taste it, and learn why this could be the best pizza to add to your restaurant menu. 

Please RSVP by purchasing your free ticket today. Please no more than two people per company or restaurant.

This two day course will teach participants about the flour used to make Pinsa dough. How to mix and work with high hydration dough and stretch it for baking. They will learn how to bake the Pinsa dough and choose toppings for it. Of course there will be plenty of opportunities to try their own Pinsa creations, and those of the other students.

  • Choose the right type of flour for Pinsa Romana pizza
  • Make high hydration dough (85-100% of water).
  • Portion, shape & fold dough for perfect proofing and maturation.
  • Stretch the dough to shape for a Pinsa pizza.
  • Top the pizza with traditional and new & trendy Italian pizza toppings.
  • Use the pizza oven and tools

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KNOWLEDGEABLE INSTRUCTORS

Small Classes

Small class sizes ensure that every participant has opportunity to work with the instructor. Learn from their extensive knowledge not only on pizza making, but the pizza industry and working in or running a pizzaria.

PRACTICAL PIZZA MAKING

Hands On

Over half of each class is dedicated to hands on experience. Learning how to use the equipment, divide and shape the dough, choose toppings and bake your pizzas!